Juan Carlos Contreras‐Esquivel

Mango seed: Functional and nutritional properties

Cristián Torres‐León, Romeo Rojas, Juan Carlos Contreras‐Esquivel et al. · Trends in Food Science & Technology · 2016 · 223 citations

Nutrition, Food Function, Food Bioactive Compound +3

Microbial production of tannase: an enzyme with potential use in food industry

Ruth Belmares, Juan Carlos Contreras‐Esquivel, Raúl Rodríguez‐Herrera et al. · LWT · 2004 · 210 citations

Engineering, Food Fermentation, Biochemistry +9

Exploitation of agro industrial wastes as immobilization carrier for solid-state fermentation

María C. Orzua, Solange I. Mussatto, Juan Carlos Contreras‐Esquivel et al. · Industrial Crops and Products · 2009 · 156 citations · Full text

Pectinase production from lemon peel pomace as support and carbon source in solid-state fermentation column-tray bioreactor

Héctor A. Ruíz, Rosa M. Rodríguez‐Jasso, Juan Carlos Contreras‐Esquivel et al. · Biochemical Engineering Journal · 2012 · 142 citations

Chemical Engineering, Biomanufacturing, Engineering +9

Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants

Cristián Torres‐León, Nathiely Ramírez‐Guzmán, Juan A. Ascacio‐Valdés et al. · LWT · 2019 · 133 citations

Solid-state Fermentation, Biotechnology, Aspergillus Niger +4